Ingredients

For the Mozzarella spears:

200gr mozzarella di bufalo with its liquid  

20ml fresh cream  

10ml crushed ice  

2 fresh basil leaves  

6gr gluconolactato (Textures Algin Availiable from Specialist food shops ).    

For the bath;   

500ml  distilled water     

5gr  natrium alginic (Textures Align Available from specialist food shops ).   

Method

Get mozzarella , the fresh cream and the basil leaves chilled down to 4 degrees celcius or in the fridge temperture. 

Cut the mozzarella into small pieces and puree’  together with all the other ingredients in the food processor till smooth (Don’t let it get warm ). 

Stain the mixture in the fine –mesh sieve and keep in the fridge for 12 hours . 

Blend the water together with the natrium aliginit and keep in the fridge for 12 hours. 

Stain the natrium bath through a fine sieve in a small pot that it becomes a depth of 5cm minutes. 

Put the mozzarella mixtures with the round measures spoon of 1 tablespoon carefully in the bath and release the mixture (shold be covered in the bath avoid contact beetween the single spheares ! ). 

After 4-5 minutes take the sphear with the small skimmer and put it in the slightly salted water bath to rinse .    

Continue the procedure until all the mixture is used .   

The spheres can be served on a spoon with a small slice of a cherry tomato and basil leaver in a nice tomato consume’ .  However the sphere should be eaten whole since it will be liquid inside.     

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